Classic Spaghetti BolognaiseBolognaise Sauce (serves 6)

Ingredients :

  • 1 cup olive oil
  • 300gm minced veal
  • 300gm minced pork
  • 1 kg onion peeled and sliced
  • 1 kg tomato peeled, seeded and chopped
  • 2 tbsp tomato paste
  • 6 cloves garlic peeled and crushed
  • 2 tbsp sugar
  • 3 bay leaves
  • 2 tbsp herb de provence
  • 2 glasses full bodied red wine (preferably Shiraz)
  • 1 cup chopped continental parsley
  • 1 cup chopped fresh basil leaf
  • 100 gm shaved parmesan
  • salt and freshly cracked pepper to taste

Directions :

  1. Fry the onion in oil. Set aside.
  2. Fry the meat in the remaining oil until no more water comes from the meat. Set aside.
  3. De-glaze hot pan with red wine and reduce by half.
  4. In a pot, bring to a gentle boil all the remaining ingredients, add cooked meat and cooked onion.
  5. Cook on low fire for 4 hours, without lid, stirring from time to time.

Recipe courtesy of Emmanuel & Stroobant, Saint Pierre Restaurant

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